Saturday, June 2, 2012

Individual peach crumble with rosewater syrup and pistachio nuts | daydreaming

Some days, everything falls into its place.
You wake up by the sound of birds whispering music in your ears; you snooze for about fifteen minutes and then some more.
You take a long, chillaxing bath with lots and lots of foam and you feel like a girl from the movie when the foam covers your boobs. You play along.
After a long and satisfying breakfast {think; fruits, frensh toast and cinnamon buns} you go and read a book in the garden while the grass tickles your toes and the sun plays with your skin.
You meet with your friends in the park.
They made clafoutis, cake and a fancy salad. You brought champagne. 
Because you're that kinda girl.
When you pop the bottle the champagne splashes around and you all laugh.
The sun will dry your clothes.
There are no worries today.

Other days your ass hurts because you've been sitting for 10 hours in the same position
to study stuff you don't give a crap about.
Just saying.

However your day was, I promise you that these individual peach crumbles will make you feel like you just ate a fairy.
The good way.

Individual peach crumble with rosewater syrup and pistachio nuts
adapted from: Annie Bell
yields: crumble for one {or two if you're nice}

1 ripe peach
1 T granulated sugar
1 T brown sugar
1 T pastry flour {or flour of your choice}
1 T pistachio nuts, coarsely chopped
1 T butter, cold and cut into pieces

125 ml water {1/2 cup}
125 g granulated sugar
2 t rosewater {or more to taste}
2-3 drops pink food colouring
optional: rose petals

one: preheat oven to 350°F/180°C
two: bring the sugar and water in a small pan to a boil, stirring until the sugar dissolves. 
three: reduce the heat and add the rosewater. 
four: simmer the syrup for 10 minutes until thickened, then add the food colouring. Set aside to cool. 
five: slice a peach in half and remove the pit. Scoop out the pit center with a spoon, creating more room for the crumble topping. Hmm.
six: in a small bowl, whisk together the brown sugar, flour, oats and salt. Mix in the pieces of butter with your fingers until the entire mixture is moist. 
seven: place peach halves, cut side up, in a small, oven-safe dish. Drizzle the rosewater syrup over the peaches. Spread the crumble mixture over the peaches. Don't be to shy.
eight: bake uncovered for 20-25 minutes or until the topping is golden brown. Peaches are best served warm from the oven.
nine: enjoy!

Currently addicted to: The bear that wasn't - Headphones


All That I'm Eating said...

These look so lovely, I like your pictures. They also sound fantastic.

Eva {not your mama's dinner} said...

Thank you so much, 'Al that I'm eating'... Getting such a compliment from a talented blogger like yourself really means a lot to me!
They were btw absolutely divine.

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